Olives with Orange and Marjoram
Ingredients
- 1 lb. brine-cured green or black olives, drained
- Grated zest and juice of 1 orange
- 1⁄8 tsp. orange oil (see Note)
- 2 garlic cloves, finely chopped (optional)
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs. fresh marjoram leaves
- 2 Tbs. extra-virgin olive oil
Directions
In a ceramic or glass bowl, combine the olives, orange zest and juice, orange oil, garlic, salt, pepper, marjoram and olive oil. Toss well. Transfer to a serving bowl and serve. Any uneaten olives may be refrigerated in an airtight container for up to 4 days. Makes about 60 room-temperature bites.Note: Orange oil, painstakingly extracted from the zest of oranges, is sold in small quantities. A little goes a very long way. It is available from specialty-food shops and through mail-order catalogs.